Roasted Butternut Squash and Tomatoes Soup

Roasted Butternut Squash and Tomato Soup. In between the Xmas and New Years galore we needed a nourishing comforting and light soup, loaded with flavors and delicate for the tummy.
Its so easy to prepare. Roast the veggies and than puree them. Thats it!
I roasted them at 400F for a bit more than one hour. I wanted them to fully caramelize to get that lovely sugary roasted flavor.
I added some ricotta cheese and Parmesan on top. You can also add some crostini if you want and for sure a drizzle of the best olive oil you have.

The kids went for doubles!

Ingredients:
1 medium butternut squash
2 heads of garlic
4 medium heirloom tomatoes
2 medium carrots
1 medium onion
Fresh thyme / fresh rosemary
4 cups vegetable or chicken broth
4 tablespoons ricotta cheese
4 tablespoons grated Parmesan cheese
Olive oil

Enjoy!

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